Ingredients
Furikake rice white rice cooked with some Japanese all purpose seasoning furikake
slices Smoked salmon @bluecirclefoods
Sautéed broccoli
Marinated fried tofu
Thai peanut sauce
Arugula
Sweet cucumber salad English cuke, sesame oil, agrodolce vinegar, salt, furikake seasoning
Directions
Step 1
Prepare the rice. I like to make a big batch of rice when I get the chance so I can use it in a few dishes over the course of a day or two. I follow a ratio of 1:2 and add a little bit of salt and sometimes mix in a bit of coconut milk and in this case some furikake seasoning.
Step 2
Prepare the tofu. Drain and pat dry. Cut into cubes and fry with salt and pepper.
Step 3
Prepare the broccoli. Clean and trim your florets. In a non-stick pan over medium heat 2 tablespoons butter. Add the broccoli and saute for 2-3 minutes. Cover, turn the heat to low and steam for 3-4 additional minutes or to your desired doneness.
Step 4
Prepare the thai peanut sauce. I use one can of coconut milk, 1 cup of peanut butter, 2 tablespoons red curry, 2 tablespoons soy sauce, 1/4 cup brown sugar, 1 tsp fish sauce. 1 tsp salt, 1 tsp chopped garlic, 1 tsp onion powder and warm/combine on the stove or in the microwave.
Step 5
Peel the cucumber and slice into disks. Toss with 1 tablespoon sesame oil, 1 tablespoon argodolce vinegar, 1-2 teaspoons salt, 2 teaspoons furikake seasoning and let sit for 30 minutes in the fridge.
Step 6
Using a soup or pasta bowl spread out some rice in the bottom. Top with the tofu, smoked salmon, arugula, cucumbers, peanut sauce. Sprinkle on a little everything but the bagel seasoning and more of the furikake seasoning.
Step 7
Makes 4 bowls.
